Onions Rings Junkie or Guilty Pleasures Enthusiast...You decide!

I have waited almost a year to bare my true soul. I have waited over 10 months to come clean in this opulent forum. I have waited over 300 days publicly disclose my secret decadent addiction.

I am the Lord of the Onion Rings and an onion rings junkie. There, I said it! There is just no way that I can live in the shadows anymore with the societal burdens associated with this ultimate Guilty Pleasure. If I could main line this deep-fried salted delicacy into my taste buds, I would. Is that sinful or ingenious? You know my answer!

With that sense of logic and lordship, who wouldn't be clandestine?

There are so many different varieties of Onions and Onion Rings recipes to enjoy.

Are we loving deep-fried Vidalia's? Are we savoring spicy fried Red Onion rings? Are we mingling with a rotund Spanish onion? Are we giving a new purpose to mild white onions? They are all so tempting.

From the southern-style beer-battered wide ringlets served up in Dixie's finest dives to Tony Roma's famed Onion loaf to Emeril's spicy offering, there is no better Guiltorious indulgence than a galaxy of deep-friend orbs. While the Tony Roma onion loaf recipe is always the headliner, take a look at this recipe on the helpful, yet quirky http://www.astray.com/. I particularly like their "Hints for a Tiny Tummy."

With a Guilty addiction, you need every trick in the book to beat the calorie counter.

The Ultimate New Orleans style Super Bowl Party

With or without Philadelphia's beloved Eagles, the big game deserves a big time Guilty celebration. In honor of the remarkable spirit and determination of the people of New Orleans, we are having a Cajun Super Bowl. Five percent of all of our Super Bowl parties will be donated to Habitat for Humanity and their stellar efforts in rebuilding the Crescent City.


Here is the Ultimate Super Bowl Party menu-Cajun style. The entire Super Bowl experience is always a Guilty Pleasures Jubilee. Welcome to the show!

HORS D’OEUVRES

CAJUN SHRIMP

Gulf shrimp marinated in Cajun New Orleans spices, barbequed

and served skewered with a sweet chili dipping sauce.

DELTA LAMB

Ground lamb seasoned with fresh herbs, blended with

goat cheese, collard greens and toasted pine nuts

wrapped in puff pastry, baked until golden.

BAYOU CAKES

Crawfish, langostino lobster and white fish blended with sweet

Vidalia onions, red and green bell peppers, fresh garlic and herbs pan sautéed served with a spicy creole mustard.

BOURBON STREET BEEF

Tender strips of flank steak marinated in garlic, cilantro and tequila,

grilled and skewered, served with a teriyaki dipping sauce.

ANTIPASTO DE PROVENCE

An assortment of cheeses and meats to include Pepperoni, Genoa salami, kalamata olives, Vermont Cabot Cheddar, Brie and Swiss Emmenthal accompanied by roasted red peppers, grilled zucchini, yellow squash, marinated mushrooms, eggplant, red seedless

grapes, sliced French baguettes and Carr’s wafers.

DINNER MENU

CAJUN MAPLE SMOKED LOIN OF PORK

House smoked loin of pork marinated in dry spices and loin of pork

slow smoked over mesquite wood. Served with a Jalapeno Corn Salsa.

LOBSTER AND CRAWFISH PIE

Petite morsels of langostino lobster, Lousiana crawfish and applewood

smoked bacon baked in a pie topped with a flaky filo crust.

CHICKEN FRENCH QUARTER

Boneless breast of chicken seared with cracked black peppercorns

accompanied by a traditional brandy, shallot and mustard demi glace.

ORZO NOLA

Toasted orzo blended with roasted garlic moons, toasted pine nuts and fresh herbs

GRILLED SOUTHERN VEGETABLES

Roasted and grilled farm fresh zucchini, yellow squash, portobello mushrooms, sweet Vidalia onions, carrots, bell peppers, eggplant seasoned with extra virgin olive oil and fresh thyme.

SAVANNAH GREENS

Red leaf, romaine, radicchio and frisee lettuces tossed with cucumber, red Bermuda onions, grape tomatoes and candied pecans drizzled with a sweet and spicy tarragon vinaigrette.

COUNTRY BREAD BASKET

Served with sweet butter.

DESSERT

DUO OF CREME BRULEE

Traditional vanilla infused creme brulee served two ways:

Cayenne Pepper and Black Sesame seed.

BANANA'S FOSTER

A "Nawlins" classic. Cooked to order in a sautee pan.

CONFECTIONS

Blondies, brownies, cookies and bar style treats.

Keeping warm with soup is a Guilty delight.

We are smack in the middle of winter and yet spring is just starting to stir. As we mature, nothing get old quicker than cold weather. The nose runs, the legs ache and the shivering persists. Blankets, fuzzy slippers and sweatshirts become my close friends.

In the winter, comfy and cozy is my guilty dream. A brimming bowl of hot soup will always open the door to the Village of C Squared.

I love to savor my soup, especially a teeming tureen of Thin Mint's Chicken & Artichoke Chowder with extra wide noodles. She is an expert at keeping toasty when the sun sets early and the Hawk is out. It's a family legacy and she is all about tradition.

There so many delicious soups and many of them are bonafide Guilty Pleasures.

• French Onion Soup is Cheese Festival dancing the Macarana in your mouth.


• Bacon and Corn Chowder is a great first course on Super Bowl Sunday a.k.a. The Guilty Bowl.


• Turkey Dumpling Soup, when done right, is an emotional transporter. I swear it has magical powers that send us to very good place. It's the Yoga of Soups.
• New England Clam Chowder from Legal Seafood's in Boston is etched lovingly in my college memories. I love those OTC crackers in my chowder.


• Carrot Ginger Soup with Lobster makes you happy to be alive and itching for spring.

Happy to be alive sounds like a excellent Guilty byproduct to me. When it comes to enjoying your favorite Guilty Pleasures, not all collateral has to be damage.

Ice Sculptures make Guiltorious Frozen Fantasties

When it comes to enjoying guilty pleasures at the bar, every great party needs a slippery slope. Not in performance or execution, but in libation celebration.
Nothing makes a sensational party really rock like an innovative ice sculpture. From a Vodka luge of St. Petersburg to an icescape of Ginartica, our frozen fantasies are spectacular. Working with Ice Concepts, our event planners have crafted entire city scenes into ice and the fun really starts to flow with an Absolute tsunami.

Like all of our partners, we only work with the most talented of vendors. Ice Concepts is considered the best in the country at what they do. They recently won the 2009 National Ice Carving Association National Championship.

I can't wait to see their work in 2010. Give us a call at 610-539-8330 to plan your next fun-filled event with a sizzling ice sculpture.

Yummy Popcorn!

Popcorn is one those items that brings comfort and joy to us as we remember days gone filled with smiles, fun and laughter. At Provence Catering, we take popcorn to a new level. Whether it be the Savory Truffle Popcorn that wins raves wherever we serve it or the sweet and decadent chocolate or Caramel popcorn or my personal favorite the white chocolate & peppermint.

Whether it be a savory snack at one of our incredible specialty drink stations or served in beautiful cones that are eco-friendly, our homemade gourmet popcorn is always a hit.

In honor of national popcorn day, our guests at upcoming events will be able to snack on and sample some of our delicious flavors. We will be creating our incredible chocolate and delicious caramel as well as our spicy popcorn hinted with various peppers, cactus honey, chili powder and garlic. The exact recipe and secret ingredients are a well-guarded chef's recipe.

Our gourmet popcorns are a great touch at weddings, mitzvah's, and parties of all styles. Simple yet made perfectly this little touch is one to bring smiles to all your guests. True to our motto "Perfect Works Just Fine"!

24/7, Toast is Heaven

The process is so simple and end result is almost always so perfect.

Two slices of Toast. I love making it. I love eating it.

Toast is a big winner on any day, at any hour. In fact , warm homemade bread, poppin' up fresh from the Sunbeam, has always been one of my favorite Guilty Pleasures.


The toast toppings are as important as the bread and your choice of bread is everything. As we all know, your bread must have soul. Wonder does not work.

The marriage of flavors between toast and topping creates a very special melting point of personal pleasure. Whether it's a stellar sidedish to a disappointing omlette or the perfect platform for the best BLT ever, Toast plays a big time roll in all of our lives.

Thick or thin, Toast can be a game changer...

Do I come to life at 6 am munching on country white bread with Plugra butter and Cactus Pear Jelly?

At 10 am on Gameday, do I settle in my mancave and enjoy Sour Dough toast topped with 2 fried eggs, pork roll and fontina cheese. OMG, Taylor Pork Roll is a Delaware Valley classic "It's Trenton's greasy gift to the Guilty!!! "

Do I scarf down two thick slices of Texas toast with garlic butter at 4 pm? "Many a school day ended with thick buttered toast. Old habits die hard."

Sniffling and weary from some nameless flu, seven grain toast, apple butter and green tea are a godsend at 8 pm. "Toast has many recuperative qualties."

It's past midnight. The Catering RFP is finally complete. Do I share my toasted Flax seed bread and Tupelo honey with a certain shaggy influence peddler with a wet nose. "But, of course!"

Otis knows, 24/7, Toast is heaven.

Renewed Optimism in 2010, Stay Guilty and California Dreaming

The holidays came and went with a flurry. In this case, quite literally and figuratively. The City of Philadelphia looked particularly festive, magically glistening in the fresh fallen snow. The beauty of the season overshadowed the conclusion of 2009, one of the most challenging and tumultuous years in recent memory.

While new challenges certainly await all of us, no one can deny how far America has come back from the brink. The new year brings a renewed sense of optimism and hope. January is the perfect time for fresh starts and new ideas.

However, there is one aspect of my busy life that does not need another New Year's resolution or self-control CD-Rom. "Au Contraire"

There will always be one corner of my cranium where I can check my calorie counter. "Yes, I will have the bacon corn pudding and truffle mac & cheese with my smoked brisket. Extra Chipolte Cream Sauce please."

There will always be one more selfish impulse left in my ME, ME, ME File. "Wow, that file is much heavier than I thought. Whew!"

If you have read this lifestyle blog more than once, you probably know the answer. It's the ongoing endless pursuit of Guilty Pleasures. There is a wondrous journey ahead for each of us as we savor private moments of personal pleasures in many unique ways.

Do not ever lose sight of this quizzical quest!!!

We love the tireless pursuit of the most flavorful Creole mustard on the Bayou. I am a big fan of Maison Louisanne, but Zatarain's has a lot of support in the condiments community. "We owe this Southern expedition to the Andouille Sausage of our Fathers."

We will always stoke the fire pit of the great barbecue debate. Do we prefer Carolina or St. Louis style? Memphis or Texas Style? Wet or Dry Rub or both? Sugar-based sauce or vinegar-based sauce? Babyback Ribs or Smoked Brisket? "So many decisions, so many correct answers."


We will always be jonesing for the best Pastrami and Eggs breakfast ever served at a 24 hour burger joint in Torrance CA. This local Latino hangout serves up the perfect marriage of great Pastrami, covered with mounds of sharp cheddar cheese, lots of crispy home fires and thick Sour Dough Toast. " Yeah Baby! Now we're talking true Guilt." Who knew the Chicano Culture in South Bay LA was so savvy when it comes to preparing cured meats?" The lean brisket and pastrami spices were worthy of the finest New York Delicatessen. To quote the visionary Governor of California a.k.a. The Terminator, "I'll Be Back!"

Some people miss working in Southern California for the weather. And they have an excellent point. "Seventy five degrees and sunny is the only way to enjoy January and February."

Some people miss working in Los Angeles because of all the Hollywood Hoopla and glamour. It can be spectacular, but"I have Thin Mint. She's always my starlet."

And some people constantly crave a bountiful breakfast and some quietude near the Pacific Coast Highway on the way to Redondo Beach. "I am Guilty As Charged and I hope you join the club."